Preheat the oven to 180°C.

Allow all ingredients to reach room temperature half an hour before baking. This allows the butter and eggs to combine more easily.

Beat the butter until creamy, and gradually add the sugar and vanilla extract until the mixture is light and fluffy.

Add the eggs one at a time, mixing until well combined. Use a cake spatula to scrape down the sides of the bowl occasionally.

Stir in the milk and rose water.

Grease the Bundt cake mold with butter and dust it with flour.

Spoon the batter into the Bundt cake mold and tap it a few times on the worktop to avoid air bubbles in the batter.

Bake for about 40-45 minutes. Test with a skewer; if it comes out clean, then the cake is perfectly baked.

Allow it to cool in the mold for 10 minutes. Flip the Bundt cake out of the mold and let it cool on a cake rack.

Beat the butter until it is light and fluffy.

Add the powdered sugar and mix in.

Now add the honey in two batches and mix well.

At the end add the rose water in tablespoons and continue beating until the mixture is smooth and creamy.

Coat the chilled Bundt cake with buttercream from all sides.

Finely grind the pistachios in a food chopper and sprinkle them over the Bundt cake.

Set aside twelve rosebuds and finely grind the rest, then sprinkle them over the Bundt cake.

Decorate the Middle Eastern Bundt cake with the whole rosebuds.